Some days when I don’t feel like cooking a meal I turn to my friend the sandwich for inspiration. Now I know that while crostini isn’t a sandwich in the traditional sense, I like to think of it as a seductive cousin that we should all get to know a little bit better. Sometimes I serve a little salad of lightly dressed greens on top to make it a little bit more substantial. I find that sometimes all the wonderful stuff in the middle that should be the highlight gets kind of muddled and lost with all that bread in the picture.
I love fresh peas and this is one of my favorite ways to enjoy them, mashed up with a little lemon juice and pecorino and slathered on a nice piece of hearty bread. I adapted the recipe from an episode of Jamie at Home that I saw. Every time I watch Jamie Oliver cook I get a little weak in the knees, his enthusiasm for food and gardening is so infectious, I just love him. I could eat this every day for lunch, maybe I should, it would make getting into my pants in the morning a lot easier.
Pea Crostini
adapted from Jamie Oliver
Serves 4
Ingredients:
- 10 ounces of fresh or frozen peas
- small bunch of fresh mint
- sea salt and fresh ground pepper
- extra virgin olive oil
- 1/2 cup finely grated pecorino cheese
- 1 tablespoon of lemon juice or to taste
- 4 slices of crusty bread (I used a dark walnut bread)
Method:
- In a food processor or mortar and pestle place most of the peas (you may want to reserve a small handful to garnish the plate) a few sprigs of chopped mint, and the lemon juice and mash the peas just to break them up, you want them to retain some texture. Add half of the cheese and season with salt and pepper. Slowly drizzle just enough olive oil to make the whole mixture come together r and then taste and adjust if needed, a little more lemon juice or olive oil until you are happy with the consistency.
- Lightly toast the bread, then top with a generous spoonful of the pea mixture, sprinkle with the reserved peas, and finish it off with a little olive oil and the rest of the cheese.
